We are heartbroken and shocked by the enormity of the devastation from the fires in Northern California wine country. Many of our friends, neighbors, and wine and hospitality partners have been terribly affected. These communities will need much help in the coming days, weeks, and months to recover and rebuild. Here are some ways you can help.

donate food + supplies

redwood empire food bank

3990 Brickway Blvd., Santa Rosa(Please note, the off-ramp at Airport Blvd. is currently closed in both directions. Please take the Shiloh Road exit heading west, take a left on Skylane Blvd., until you meet Airport Blvd. again)

From REFB: Bring food donations to the REFB right now. We are in dire need of ready-to-eat, non-perishable foods that we can provide to the evacuation centers immediately. These foods should be easy to open and easy to eat - many shelters do not have kitchens for heating and preparing food. Please do not bring glass containers."

the Alembic

1725 Haight Street, SF

From @alembicsf: Our hearts go out to everyone affected by the fires. The farm our Executive Chef Rachel grew up on has been destroyed. Please donate anything you can to help the victims of the Tubbs and Atlas fires. We are collecting the following items from 12pm-close from now through Friday night (at least) and will drive them up on Saturday for relief:• Food• Blankets• Clothing• Medical supplies• Pet food (domestic and livestock)

fort point beer

644 Old Mason Street, SF

From @fortpointbeer: If you are looking to donate supplies to those affected by the #NorthBayfires, our brewery (644 Old Mason Street) is now acting as a drop-off location. Donations can be made this week through Monday from 6am-8pm -- our trucks will be making deliveries to the shelters. Our hearts go out to our family, friends and community in the #NorthBay.

liholiho yacht club

871 Sutter Street, SF

From @liholihoyachtclub: "We must care for our communities. Our farms, dairies, ranches, wineries have all been greatly impacted and most of all, our citizens. Please help & share widely - - - We will be collecting donation through Friday at 11am. We have direct contacts on the ground ready to accept these donations and we will personally deliver them. NEEDED unused, non perishables such as: toiletries, pet food, diapers, blankets, underwear, clothes etc... Chef and crew will also be preparing food and delivering it to those in need, in shelters and wherever requested. PLEASE DROP OFF DONATIONS ANYTIME AFTER 10am - if prior to business hours ring yellow buzzer - WE ARE HERE! - - - Now is the time for us all to show up!

love on haight

1400 Haight Street, SF

From @loveonhaight: "We are accepting food, clothing, bedding and toiletries...bedding is needed bad for shelters including blankets, mattresses, pillows and cots.

We have people going up tonight and tomorrow. We also have people who have offered up their home, please just reach out to us at 4158171027."

fatted calf

320 Fell Street, SF

Oxbow Public Market - 644C First Street, Napa

From @fattedcalf: "In response to the recent wildfires that has affected our communities, we'll be setting up a drop off point for relief supplies at both San Francisco and Napa locations to help provide for our friends and families that have lost so much. Please donate any unused supplies such as: blankets, clothing, toiletries, bottle water, non-perishable foods etc. during our operating hours. Thank you for your support and please continue to share this post!

Many shelters are in need of supplies. See a list of shelters here. UPDATE: Marin County evacuation centers are FULL and cannot accept any more donations.

donate

The Napa Valley Community Relief Fund, which the Napa Valley Vintners established in 2014, immediately following the South Napa earthquake, has been reactivated. Those wishing to make donations can contribute here. The Community Foundation plans to begin distributing funds to those in need in the coming days.

housing for evacuees

Bay Area hotels are starting to offer special rates for fire victims. Check this site for the full list and updates.

Airbnb has launched its Open Homes program for those seeking shelter free of charge at a residence outside of but nearby the affected areas. They are looking for hosts willing to volunteer space at their local home for evacuees.

Large animals can be taken to the Sonoma County Fairgrounds at 1350 Bennett Valley Road. Access the Fairgrounds via Gate 7 on Aston Avenue and Sonoma-Marin Fairgrounds at 175 Fairgrounds Drive in Petaluma.

If you have already evacuated to Marin County, Marin Humane can offer emergency board for animals, if needed. Call 415-250-7009.

The Milo Foundation shelter, 220 S. Garrard Blvd., Point Richmond, has taken in pets. If you can foster, visit the shelter, call 510-900-2275 or visit their website.

The SPCA of Solano County, 2200 Peabody Road, Vacaville, is seeking drop-off donations of crates, blankets, towels, food, bowls, etc. for fire victims. It is open until 7 p.m. If you need a place for your animals, call 707-448-7722.

We will continue to update you as we receive more information. Please keep all those affected in your thoughts and prayers.

Petillant-Naturel is definitely trending in the wine industry. Although this style of wine actually has a long history, (dating back to the 16th century!) we are just now starting to see it get the recognition and love it deserves. In case you are new to these delicious, fizzy wines, we wanted to give you the run down. Here are a few steps to understanding and enjoying this style. Cheers!

1. Pet-Nat is short for Pétillant-Naturel which literally means "naturally sparkling".

2. This style is made in the "ancestral method", meaning the initial fermentation finishes in the bottle without any additives, imparting a gentle carbonation.

3. These wines are all natural! It goes straight from tank to bottle, and is bottled with the dead yeast cells intact, creating its signature cloudiness.

4. It's a happy accident with roots back to 1531. Winemakers like Chaussard in the Loire Valley experimented with organic viticulture and minimum intervention in the early 1990s and this style emerged on accident, but soon became an intentional approach.

5. It's quintessentially a fun food wine to share with friends! We love these with cheese + charcuterie of all kinds. But they are also a great pairing for Mexican food, especially tacos!

6. They can be made from many different varieties and regions. Some of our favorites in the U.S. are Onward Malvasia Bianca from Suisun Valley and the Los Pilares Muscat from San Diego!

Interested in trying our favorite PetNat wines or learning more about this style? We curate custom selections based on your needs and deliver them to your location. Start enjoying by contacting wine@domainesomm.com.

Join us as we explore the world of food and wine through the lens of sommeliers. There are always fun and unique and wine pairings to explore within each cuisine, so we asked our Wine Advisors to let us in on their favorite pairings, dishes, and styles for each cuisine. Our second edition is Japanese!

what is your favorite wine pairing with Japanese cuisine?

AMANDA: Shoyu Ramen and Forlorn Hope "Ost Intrigen" St. Laurent - The ramen has such a heavy savory, salty, mushroom broth but then a light sweetness from the bamboo shoots and noodles- it craves something with a little ripeness but with that same earthy complexity. The St. Laurent is a little lighter in body like a pinot but without all that bing cherry - it’s such a fun wine to pair with complicated dishes like this.

what is your favorite style of Japanese restaurant?

TAMARA: Hagi, a sake bar in a basement just off of Times Square. They're open late and serve a variety of Japanese street fare, including fried octopus balls, ramen, and hamachi collar. Along with plenty of sake and Japanese beer, of course.

what is your go-to wine brand or style for Japanese food?

AMANDA: That’s an impossible question to answer - Japanese cuisine is SO varied and complex. You have everything from Sushi to Yakitori to Ramen - and every intensity from sweet to spicy. I couldn’t possibly pick one, I don’t even think Champagne would work across the board in this case, too much acid, not enough base a lot of times. Maybe a still Rose or Vin Clair - the Brick and Mortar Vin Clair is surprisingly versatile in situations like this, it has the unique ability to ebb and flow according to the needs of a dish, pretty amazing stuff.

TAMARA: Dry rieslings from Clare Valley, Australia, like Grosset Wines, are absolutely perfect with Japanese cuisine I tend to order most often - usually sushi.

Join us as we explore the world of food and wine through the lens of sommeliers. There are always fun and unique and wine pairings to explore within each cuisine, so we asked our Wine Advisors to let us in on their favorite pairings, dishes, and styles for each cuisine. Our first edition is Italian!

what is your favorite wine pairing with Italian cuisine?

TAMARA: My favorite, and downright naughty, pairing is fried calamari and a fizzy, cold glass of lambrusco. One with a hint of sweetness is absolutely perfect.

PETE: Osso buco with a traditionally made Piedmontese Nebbiolo. If it can be Giacosa Barolo, even better!

ALEX: I am obsessed with pasta and pizza of all kinds; specifically cacio e pepe never lets me down, it's the ultimate comfort dish! I like to pair it with textural, high acid white wines (not necessarily Italian) such a Cour-Cheverny. For pizza, I like to dig up and older Rioja, the rustic spices are a great match for pepperoni.

GINA: Branzino or Linguine con Vongole with a bright, mineral driven, white wine such a Vermentino di Gallura from Sardinia.

what is your favorite style of Italian restaurant?

TAMARA: Sicilian. I love the spices, the pasta, and fresh seafood. The wines of Sicily are fantastic as well - usually well-made, and very affordable.

PETE: My favorite Italian style restaurants are the ones that make you feel at home. One that always stands out to me is Maialino in NYC. The cuisine is so traditionally delicious and the service is always on par.

ALEX: I love rustic Italian cooking, I lean toward Southern Italian in style. Some favorites are A-16 in San Francisco; a wine bar / pizza joint that never disappoints! Il Bucco in New York, and Oenotri and Ciccio's in Napa Valley.

GINA: The ones that have great seafood and fresh pasta. Italian doesn't have to be heavy. I love the freshness of raw crudo to start. Grilled octopus offers just the right amount of heartiness and for me, there are few more satisfying dishes than fresh squid ink pasta with uni. Delectable.

what is your go-to wine brand or style for Italian food?

TAMARA: I'd have to say Etna Rosso, which is usually 100% Nerello Mascalese. 94 Girolamo Russo 2008 San Lorenzo makes a beautiful, sophisticated example of this grape, and the aromatics of gently ripened cherries, granite, and smoke are dreamy.

PETE: I don't think there is any cuisine on the planet that pairs better with it's native wine than Italian. Classic Italian varieties like Sangiovese, Nebbiolo, and even Aglianico, have great acidity, which is such a key structural element in wine with food.

ALEX: I have to agree with Tamara, I am a huge fan of Sicilian wines specifically Nerello Mascalese, they have great acid are generally medium bodied and offer a lovely minerality. As for white wine, I look for Falanghina or Pecorino; they are usually a great value.

GINA: For white, I'm a big fan of the Friuli and Alto-Adige regions. They tend to have a great balance of acidity, aromatics, and texture. Instead of Pinot Grigio, try a Pinot Bianco. For pizza, my go to is Lambrusco. Cleto Chiarli has several styles that are versatile. For a splurge, aged wines from Piemonte - Barolo is king.

Lean on our team of Wine Advisors for more tips on wine pairings, selections and travel! Contact us to learn more at wine@domainesomm.com.

2011 Cà de Noci Frizzante Sottobosco

WINE: Cà De Noci was established in 1993 by the brothers Giovanni and Alberto Masini on their family’s estate near Reggio Emilia. The family has had a walnut forest on the property (hence the name translates to “Walnut Farm”).

PLACE: In the 700’s, the region of Emilia Romagna in Northern Italy was known to have over 100 different grape varieties, which have slowly disappeared. This family took charge to re-plant local traditional grapes that were slowly disappearing, such as the Spergola, Malbo Gentile and Montericco grapes.

PAIRING: The three grapes that make this wine are Lambrusco Grasparossa, Lambrusco Maestri and Malbo Gentile. This unique fizzy red offers a palate of rich brambly fruits and a smokey, dry finish. Serve this wine chilled with cured meats as well as sharp cheeses. Pizza is also a classic pairing for Lambrusco! This wine is unfiltered, so don’t be surprised by some sediment!

TAKEAWAY: Lambrusco wines have had a reputation of being simple and sweet, but this small production sparkling red is an exception. It's rustic, refreshing and perfect with food! Mix up Valentine's Day by trying a red sparkling wine instead of the traditional champagne. Or both!

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Lunch in Paris. A proper omelette, Niçoise salad and Tempier rosé on a perfect summer day. We’ll take that any day. #winewednesday

Shouldn’t all wines by the glass come out of a 6L bottle? It really does taste better. #gobigorgohome

In Burgundy, producer is king. Off vintages offer some of the best values. Here is a prime example. This 2013 white burgundy is in its prime and one of the best values from the region with so much finesse.

There are so many things to love about this den for wine lovers. Fun wine list and tasty food. The fact that they serve Black Velvet is icing on the cake. Did you know that @guinness is one of the least caloric beers? Don’t let its color fool you. It’s quite refreshing especially with champagne to brighten it up. Fancy a fun drink? Try making it at home (equal parts champagne topped with Guinness) and let us know what you think.

We call her “Lizzie” - so elegant and classy and at 16, still very youthful. We can’t wait to see how she evolves in the next 5 years!

We paired vintage rosé champagne and 30+ year old Sauternes with an entire dinner and it was a m a z i n g!! Oh and @singlethreadfarms is a one of a kind experience definitely worth enjoying. The food, presentation, and hospitality are so on point. A real treat in #healdsburg and a must when in wine country. #happyvalentinesday #champagneaubry #chateaugilette

Domaine Somm

Your partner in wine.

Discover and enjoy wines that are perfect for the occasion. We are a team of sommeliers who elevate experiences with wine. Our team curates custom selections of boutique, artisan-crafted wine for events and gifts.